Friday, September 26, 2014

Couscous Salad Cups


Couscous Salad Cups are light and filled with tremendous flavors as well as textures.
Wait to you see what's in it.  You can even make it vegetarian style too.

1 1/2 cups wheat couscous
2 1/4 cups fat free chicken broth or veggie broth
2 cups chopped, fresh spinach
1 cup frozen pea, thawed
1/2 cup jicama slices
1/4 cup pine nuts
2 green onions, chopped
4 oz mozzarella cheese block, cut up into pieces
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp yellow mustard
1 Tbsp minced garlic
2 tsp dried dill
Romaine lettuce leaves

Toast couscous in a large skillet over medium high heat, unti lightly browned.  Add the chicken or veggie broth.  Bring to a boil.  Cover and remove from heat until all the liquid is absorbed. (5-8 minutes)

In a large bowl, mix together couscous, chopped spinach, peas, jicama, pine nuts, onions and cheese.  Toss until combined.

In a smaller bowl, whisk together olive oil, lemon juice, mustard, minced garlic and dill.  Mix into the couscous mixture.

Spoon the couscous mixture into a Romaine lettuce leaf like a cup.  Serve.

This is an easy recipe to make with such awesome results.  Perfect for a ladies luncheon or just to have in your lunch all week long.  The jicama provides a nice crunch mixed in with all those healthy green veggies:  peas and spinach!  Then there is the nutty pine nut flavor and pieces of cheese.  You are going to want more than 1 Romaine cupful!  The vinaigrette dill dressing brings it altogether.

Celebrate the little things that make life sweet,

Linking up with my favorite blogs.

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